1. Cover your beet with water and bring to boil in a small pot, reduce to medium and cook until a fork can be inserted in the center. Drain water and let the beet cool enough to handle. Wear rubber gloves, peel beet and cut it into chunks. Puree in the food processor. Measure out 1/4 cup beet puree and reserve. You can freeze the rest for another time.

2. Pre-heat oven to 350F (180C).

3. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

4. In a medium bowl, whisk together the egg, brown sugar, vanilla, yogurt, butter/applesauce, and beet puree. Pour the wet ingredients over the dry and whisk to combine.

Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.

Makes 9 muffins

I replaced 1 Tbsp of the brown sugar with Stevia- Making the calorie count 145 calories per muffin. Quite reasonable. Have two! You can always substitute even more applesauce for oil and use an alternate sweetener. I added a little cream cheese honey glaze and toasted almonds for the photo. Honestly, they don’t need it. Just eat them plain or with a little butter.